Baked Chicken Avocado Roll-Ups with Tomato and Lime

Chicken Avocado Roll-Ups

Chicken breast cutlets wrap around sliced avocado, tomato, and red onion in these baked roll-ups—no tortillas needed. Cut into thick halves, they show distinct avocado slices inside a lightly golden chicken exterior.

The filling needs a little restraint: too much can slip out as the chicken bakes. Pound the cutlets evenly, seed the tomato to remove excess juice, and secure each roll with toothpicks. The avocado will be warm and softer than it is fresh.

Ingredients for Chicken Avocado Roll-Ups

• 4 boneless, skinless chicken breast cutlets, about 1½ lb total (680g)
• 2 small ripe but firm avocados, about 240g flesh, sliced
• 1 medium Roma tomato (about 100g), seeded and finely diced
• 2 tablespoons finely minced red onion (20g)
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon sweet paprika
• ½ teaspoon garlic powder
• ¾ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper

Choose cutlets broad enough to enclose a modest line of filling. If starting with whole chicken breasts, slice them horizontally into cutlets before pounding.

How to Bake Chicken Avocado Roll-Ups

1. Prepare the oven and chicken: Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment or lightly grease it with some of the measured oil. Pound the cutlets between sheets of parchment or plastic wrap to an even ¼-inch thickness without tearing them.
2. Prepare the filling: Drain any loose juice from the seeded tomato. Slice the avocados and gently coat them with the lime juice. Mince the red onion.
3. Fill and roll: Season the chicken with the paprika, garlic powder, salt, and pepper. Divide the avocado, tomato, and onion among the cutlets, arranging each portion in a modest line with a clear border around it. Roll the chicken snugly around the filling and secure the seams with toothpicks.
4. Bake: Set the rolls seam-side down on the baking sheet with space between them. Brush with the remaining olive oil and bake uncovered, without flipping. Begin checking at 18–20 minutes; baking will take approximately 22–28 minutes, depending on the cutlets. The chicken should be opaque with a lightly golden exterior, and a thermometer inserted into the thickest part of the chicken, away from the filling, must read 165°F (75°C).
5. Rest and serve: Rest the rolls for 5 minutes. Remove every toothpick, then cut each roll into two thick pieces. Serve warm with the cut faces showing.

How to Keep the Roll-Ups Together

Even, intact cutlets are easier to roll; a tear gives the filling a place to escape. Keep the avocado, tomato, and onion away from the edges, and make sure each roll holds its shape before placing it on the baking sheet. Resting before cutting and making thick slices help keep the avocado visible inside the chicken.

Where to Check the Chicken for Doneness

Insert an instant-read thermometer from the side into the thickest layer of chicken, not the avocado-filled center. A golden surface alone does not establish that the chicken has reached 165°F. Cutlet size, thickness, and filling volume can all affect the baking time.

Make-Ahead and Leftovers

For the clearest cut faces, bake and slice the roll-ups shortly before serving. Refrigerate cooked leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat gently until the chicken reaches 165°F; the avocado may darken and soften further, and the tomato may release moisture.

Freezing the assembled avocado-filled rolls is not recommended because the filling’s texture is likely to suffer. For a separate chilled tortilla option, try these chicken bacon ranch pinwheels.

Nutrition

Approximate nutrition per serving (2 thick pieces; 4 servings): 340 calories, 40g protein, 17g fat, and 8g carbohydrates. Approximate values per 100g of cooked roll-ups: 150 calories, 18g protein, 8g fat, and 3g carbohydrates. Values vary with cutlet size, avocado yield, and moisture lost during baking.